Simple Delicious Recipes
Blended with ginger, orange, mango, pineapple and green tea, I promise this smoothie does not taste like grass!
Egg in a basket meets avocado toast with cherry tomatoes, bacon, bean sprouts and fresh dill
With purple cabbage slaw, dijon, lemon zest and parsley
The perfect low-carb version of your favorite thai dish!
Topped with creme fraiche, gingersnap crumble, lime honey dressing and strawberries!
topped with basil strawberries and whipped cream
With burrata, roasted garlic, mixed greens, fresh herbs, and sourdough toasts
Connecticut Foraging Club presents: The Forage to Table Experience CT Foraging Club is offering forage to table experiences. You will be lead on a foraging walk to learn about foraging basics. You will learn how to identify edible and medicinal plants and mushrooms, as well as the poisonous species to avoid. You will then be…
Ingredients: 2.3 lbs (about 4) bone in beef short ribs 4-6 cloves garlic, peeled 1 large onion, sliced thick 2 bay leaves 1 cinnamon stick 1 tsp ground cumin 2 tsp ground coriander 2 tsp ground oregano 1/4 tsp ground cloves 2 dried chipotle peppers or canned chipotles in adobo 1 tbs tomato paste 1…
Media Appearances: “Connecticut Foraging Club goes into the woods to find mushrooms, herbs, other edible plants” by Susan Dunne Article in the Hartford Courant https://www.courant.com/news/connecticut/hc-news-connecticut-foraging-club-20210628-poeeekdbvncfxdrc455sflsosi-story.html “Wild Food: Conversation with Chef Bun Lai + Local Foragers” Podcast on “Seasoned” https://www.ctpublic.org/show/seasoned/2021-09-08/wild-food-conversations-with-chef-bun-lai-local-foragers “Hemlock Reishi, The Mushroom of Immortality” Article on “eattheplanet.org”
20 April 2020 Today I was running in the woods of central Connecticut and I saw a sea of ramp leaves on the edge of the path. Ramps (AKA wild leeks) have 1-3 oval green leaves that come from one stem that is red-to-white. Ramps are one of the first edible spring greens that pop…
With grilled fennel, peaches, and zucchini topped with orange basil pesto and toasted pine nuts
With orange infused leek and carrot puree, wilted arugula, frizzled onions, and fresh dill
With purple cabbage slaw, grilled corn and avocado salad and spicy yogurt sauce
Moni's Munchies 